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Omelet, with Rum

A sweet omelet flavored with rum and flambéed before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and rum are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,908 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Omelet, with Rum

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the omelet

  1. Add sugar to the eggs and whisk until combined.

  2. Cook the omelet in a skillet until set.

Finish and serve

  1. Transfer the omelet to a serving dish.

  2. Sprinkle a little sugar on top.

  3. Pour rum over the omelet.

  4. Carefully ignite the rum and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + rumtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,589 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set into the structure of the omelet as they cook, holding it together.
Sugar
Adds sweetness and helps the beaten eggs hold a smooth, even texture.
Rum
Adds aroma and flavour, and its alcohol vapour is what burns when lit.

The step that matters

Carefully ignite the rum. The flame comes from alcohol vapour above the liquid, not the rum itself, and it can spread quickly. Pour the rum gently, keep hair and loose sleeves away, and serve while the flame is still burning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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